You won’t be able to resist this colourful, roasted-on-the-grill salad.
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ingredients
⅓
cup olive oil
3
Tbsp lemon juice
1
Tbsp Dijon mustard
3
Tbsp minced fresh basil
3
Tbsp grated Canadian Parmesan
Salt and freshly ground pepper
2
tomatoes, quartered
2
yellow peppers, quartered
1
red onion, quartered
2
cup asparagus, cut in sections and blanched
1
bunch asparagus, cut in sections and blanched
8
Canadian Bocconcini, quartered, a 13 oz (400 g) container
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directions
Step 1
Preheat barbecue to medium-high.
Step 2
In a large bowl, combine olive oil, lemon juice, Dijon mustard and basil. Salt and pepper to taste.
Step 3
Brush a little dressing on tomato, pepper and onion pieces.
Step 4
Roast tomatoes, peppers and onion on hot grill until browned and soft, then cut into chunks.
Step 5
Add Parmesan, potatoes, asparagus and bocconcini to dressing.
Step 6
Add grilled vegetables to mixture in bowl. Toss lightly, adjust seasoning as needed and serve immediately.